Pumpkin Protein Pancakes

Written By Jenny Finger

The coziest fall breakfast! These pumpkin protein pancakes are made with simple ingredients, blended up in minutes, and packed with protein. Perfect for a slow fall morning with a little maple syrup on top.

Ingredients

  • ½ cup rolled oats

  • 2 tbsp pumpkin puree

  • ⅜ cup egg whites

  • ½ tbsp maple syrup

  • ¼ cup cottage cheese

  • ½ scoop protein powder

  • ½ tsp pumpkin pie spice

Directions

  1. Add all ingredients to a blender and blend until smooth.

  2. Heat a lightly greased skillet over medium-low heat. Pour the batter into small pancakes and cook until bubbles begin to form. Flip and cook for another 1–2 minutes, or until cooked through.

  3. Top with your favorite toppings and enjoy!

Topping Ideas

  • Greek yogurt

  • Maple syrup

  • Pumpkin butter

  • Cinnamon

  • Chopped pecans

  • Fresh berries

Macros

Approx. 340 calories | 32g protein | 40g carbs | 6g fat

Macros will vary slightly depending on the brands used.

Jenny Finger
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